200g(1 ⅓ cups) dark chocolate chips(or chopped chocolate)
200g(1 cup) soft light brown sugar
1tspvanilla bean paste or extractoptional
125g(1 cup) flourplain /all purpose
50g(¼ cup) unsweetened cocoa powder
6Kinder Bueno Barsor as needed
Preheat the oven to 180°C (350°F) 160°C (325°F) Fan Setting. Line an 8 inch brownie tin with baking paper letting the edges hang over the edge.
Put the chocolate and butter in a microwave-safe bowl and heat for 30 seconds, stirring in between, until partially melted. Stir to combine until the mixture is glossy and smooth.
Add the sugar and beat vigorously to combine. Beat in the eggs and vanilla.
Sift in the flour, cocoa powder and salt. Use a spatula to fold the dry ingredients into the batter until no dry streaks remain. You should have a glossy thick batter.
Transfer to the prepared tin and level. Add the Kinder Bueno bars, pressing them into the batter. Alternatively you can chop these up and fold them into the brownie batter (probably able to fit more in them that way).
Bake for approximately 30 minutes until the edges are set but the middle is still a little squidgy. Allow the brownies to cool before cutting. If you cut them straight out of the oven they are likely to fall apart – so be patient!
Remove the brownies from the tin using the paper lining to lift them out. Use a large serrated knife to cut the brownies into squares (you will get about 16 small squares).
OPTIONAL Just before serving, warm the Nutella in the microwave or in a saucepan and drizzle over the brownies. Sprinkle with the hazelnuts and enjoy!
Keep the brownies in the fridge in a covered container for 2-3 days.
Serve warm with ice cream to turn them into an indulgent dessert!